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I love a good orzo salad, and this is one of my favorites because it’s tangy and fresh and there are so many great ingredients…so it goes with pretty much everything!  You can add tomatoes, olives, chickpeas, chicken, you name it.This is a delicious, colourful salad that can be eaten all year round and tastes as good in summer as in winter.

Serves 6


350 g / 12 oz orzo
2 cobs of corn
1 medium aubergine (eggplant)
1 red pepper, diced
1 green pepper, diced
1 yellow pepper. diced
1 red onion, finely diced
Handful of mâche/lamb’s lettuce
Fresh cilantro (coriander), chopped
1 red chilli pepper, cut into fine slivers
2 tablespoons tahini
2 tablespoons water
1 tablespoon white wine or champagne vinegar
1/2 teaspoon harissa (I used 1 teaspoon, but I love spice)
4 tablespoons olive oil
Salt & freshly ground black pepper


Whisk the tahini with the harissa, water and vinegar
Add the salt and pepper
Whisk in the olive oil and place in the refrigerator
Place the corn cobs in a pot of cold water and bring to the boil
When the water reaches a boil, remove the corn
Remove the corn with a knife and place in a large bowl
Cut the aubergine into small dice and lightly sauté until cooked
Place in the large bowl
Add the red pepper, green pepper, yellow pepper and red onion
Cook the orzo according to the package directions, do not overcook
Drain the pasta and add to the bowl
Add the dressing to the salad ingredients and mix well
Add the mâche
Sprinkle with the cilantro and chilli pepper
Serve well chilled